SCOPE

Prepare and present a broad array of breads, bakeries, savouries and desserts which meet customer expectations.

OVERALL OBJECTIVES

The job of Chief Baker is executed satisfactorily when:

• Ensure excellent employee performance, thorough training, coaching, or corrective action as required.
• Ensure that new menus and recipes are being implemented and trained.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
• Establish and maintain effective employee working relationships.
• Ensure all HACCP guidelines are achieved and maintained.

MAIN RESPONSIBILITIES

• Ensure smooth daily production of breads, bakeries, savories and desserts.
• Control food and labor costs and seek opportunities to increase food revenue and departmental productivity.
• Participate in menu design and food preparation standards.
• Oversee implementation and training on new menus and recipes.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of Human Resource to ensure the departmental performance of staff is productive and Assists in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
• Maintain ongoing training and development of employees, conduct TTTTs and follow up in a timely manner.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancies.
• Work with superior in the preparation and management of the department's budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Is aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Is familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Carry out other related duties that may be assigned and may assist in Pasty production.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Knowledge of dough fermentation, baking temperatures, and equipment handling
• Extensive experience in baking, pastry arts or related fields, with focus on high-quality production and recipe development.
• Proven leadership experience, with the ability to mentor, train and inspire bakery staffs.
• Strong knowledge of quality control procedures, food safety standards and production efficiency.
• Creative mindset with a passion for developing new recipes and bakery innovations.
• Excellent communication and organizational skills.
• Ability to thrive in fast-paced environment and manage tasks efficiently.
• Able to work early morning or shift hours as required
• Physically fit and able to work in a production environment
• Team player with a positive attitude and attention to detail